A group of sun-burnt tourists enjoying champagne while lounging on cushioned couches; a bald-headed businessman in designer chinos and slacks is looking deep into the eyes of his buxom girlfriend, and at another table, two blue-eyed models with chiseled cheekbones and skyscraper legs sip on chili Mojito's: All in all, an average evening at Camps Bay's Paranga.
Paranga (Greek for "little hut on the beach") is a Camps Bay institution. Its lengthy list of regular patrons, in a part of Cape Town where lesser institutions have crumbled in the wake of the Camps Bay jet-set's fickle attention-span, is a testimony to its success.
When considering the combined bank-balance of the patrons that dine here, it is surprising to note how unpretentious and free of stiff-upper-lipped snootiness the atmosphere is. This is due partly to the intimate lighting and elegant, yet understated decor, but also to the hypnotic view:
The restaurant's canopy walls frame Camps Bay's popular seafront, culminating in a picture-perfect portrait of blindingly blue waves and cotton-wool coloured sand. All these elements combine to create an atmosphere in which to relax, unwind and kick your sandals off.
A grand old palm tree holds sway in the heart of the restaurant, its head poking through the sand-coloured canopy. Its stately trunk is adorned with a smattering of sparkling fairy lights - their rays weaving through chic translucent plastic branches. Fresh Lilies with pouting petals adorn each table - their stems dipping into candy-coloured retro vases; laid-back lounge music filter through the speakers (Paranga prides itself on its music selection and has already released three signature Paranga CD's crammed with sexy lounge and bar tracks).
Tongue-in-cheek quotes add a dash of mental floss
to each menu. As a prelude to the wine list, W.C Fields muses ""It reminds me of my safari in Africa. Somebody forgot the corkscrew and for several days we had to live on nothing but food and water".
A witty remark from champagne queen Lily Bollinger
seems especially apt, when considering that Paranga has the most comprehensive list of champagnes on offer in the country: "I drink it when I'm happy and when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry and I drink it when I am. Otherwise I never touch it, unless I'm thirsty."
While seafood and sushi is Paranga's specialty, they also offer a selection of meat and pasta dishes. Flavours are bold and the presentation style is flamboyant. The succulent seared tuna steak garnished with prawns comes recommended.
Another suggested dish is the 'chef's favourite' - the grilled langoustines served with lemon butter, garlic butter or peri peri. Paranga's most popular after-dinner delight is the Chocolate Fondant, with a lip-licking liquid Lindt centre. Combine with an Irish coffee for optimal, toe-curling effect.
Dynamic local entrepreneur and owner of Paranga, Paul Kovensky, has been quoted as saying: "The only reason we attract the who's who is because we know what's what". So why not find out "what's what" for yourself?
Paranga Restaurant Camps Bay
Where? The Promenade, Victoria Road, Camps Bay
When? Mondays - Sundays from 09:00am - 01:00pm
The average price per head for a 2 course meal (excluding drinks) is +/- R150.00 per person
Molo's tip: "Remember to book in advance. Table 37 at the restaurant comes recommended for an unparalleled view of the ocean".
Molo says: "Cape Town is renowned for it's world-class restaurants in gorgeous settings. CapeTownMagazine.com endeavors to introduce you to the best cuisine, in the best settings. Find other
restaurants with a view, as well as where to go for
after-dinner drinks in Cape Town, or discover the
best restaurants in the Cape Winelands.
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